Laal Aloo Recipe (Chili Garlic Potatoes)
This laal aloo recipe is a spicy Pakistani potato side dish made with parboiled potatoes simmered in a chili garlic sauce until they soak up all that flavour. Soft, well-coated potatoes with a warm, cumin-spiced kick, perfect alongside kababs or anything off the grill.
Ingredients
- 1 lb potatoes See Notes
- 1 -2 tablespoons Salt for boiling potatoes
- 6-10 Dried whole red Chilli depending on the preference of spice.
- 1 can Tomato paste 156 mL / 5.5 oz
- 6 cloves Garlic
- 1 tsp Cumin Powder
- 6 tbsp Oil
Instructions
- Boil Potatoes: Wash potatoes and add to a pot of boiling water. Let boil for 15-30 minutes (see Notes), then cool.
- Make the chili-garlic paste: While the potatoes cool, soak the dried red chilies and garlic cloves in a bowl of water — just enough to cover the garlic and chilies. Let sit for about an hour, then blend into a chili-garlic paste.
- Once the potatoes have cooled, peel them and cut into cubes (about 12 pieces per medium-sized potato).
- On the stovetop on low-medium heat, add the oil. Once the oil has heated, add the chili-garlic paste and cook for a few minutes. Keep stirring to prevent it from sticking or burning.
- After a few minutes, add the cumin powder and cook until the oil separates or floats to the top.
- Add the tomato paste with a couple of tablespoons of water and stir to mix it into the chili-garlic sauce.
- Add the potatoes and stir to coat them with the sauce. Be careful when stirring so you don't mash the potatoes.
- Cover and cook for 5-10 mins.
- To serve: garnish with Cilantro
Notes
- You can use any type of potato for this recipe. Boiling time will vary by potato type. You can boil the potatoes the night before to make this recipe easier, but you will need to let them cool slightly before adding them to the sauce.